Almond Cake with Roasted Strawberries & Rhubarb on Top
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Cookie and Kate · by Cookie and Kate★ 4.9

Almond Cake with Roasted Strawberries & Rhubarb on Top

NUTRITION · PER SERVING55M COOK
CAL 100%·PRO 100%
CARBS 328G44% OF CAL
29G FIBER0G ADDED0G INTRINSIC77G OTHER221G TOTAL SUGAR
FAT 153G46% OF CAL
14G SAT139G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A naturally sweetened gluten-free almond cake topped with roasted strawberries and rhubarb. This springtime dessert is elegant and bright, sweetened only with maple syrup or honey.

dessertbaked goodeggsgluten freevegetarian
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Nutrition & ingredients

Ingredients

serves 1
  • 2 1/2 cups (225 grams) fine blanched almond flour, spooned and leveled
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon ground cinnamon
  • 4 eggs, beaten
  • ⅔ cup maple syrup or honey
  • 1/4 cup extra-virgin olive oil
  • 1 orange, zested, preferably organic
  • 1 pound strawberries, hulled and sliced into thin pieces
  • 1/2 pound (about 2 stalks) rhubarb, sliced vertically into 1/2-inch wide strips, then sliced crosswise into small pieces, about 1/4-inch by 1/2-inch
  • 1/4 cup maple syrup or honey
  • Optional, for serving: Whipped cream or plain Greek yogurt
PREP
15M
SODIUM
2166MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.